Place the steaming rack in the bottom of the cooking pot of the Crock-Pot® Express Crock Multi Cooker. Place sweet potatoes on top of the steaming rack. Add 2 cups of water to the cooking pot.

Place the lid on the Multi Cooker and move to the lock position. Place steam release valve in the seal position (icon with the “X” over it).

Press the “steam” button and using the “+” button, increase the time to 16 minutes. Press the “start/stop” button to start the steam function. Once the sweet potatoes have steamed for 16 minutes, keep in the “keep warm” setting for 10 minutes.

At the end of that 10 minutes, you should be able to open your lid. If not, do a quick release of pressure by using a kitchen utensil to move the steam release valve to the icon without the “X” on it. Remove the sweet potatoes and set aside.

Using a pot holder, remove the cooking pot by lifting it straight up. Remove the steaming racking and pour off any remaining water from inside the pot. Rinse and dry your pot and return it to your Multi Cooker.

Press the “brown/saute” button. Press the “start/stop” button to begin heating the Multi Cooker. Once the temperature has been reached and the timer begins counting down, add your chorizo to the pot.

Using a plastic or wood spatula, cook the chorizo, breaking up the larger pieces into smaller pieces. Once the chorizo is almost completely cooked, add the kale. Combine it with the chorizo, until it has become wilted and bright green. Add the black beans and gently combine them with the chorizo and the kale. Press the “start/stop” button to stop the cooking.

To build your Chorizo and Kale Stuffed Sweet Potatoes, place a sweet potato on a plate and cut a line on the top from one end to the other. Open up the sweet potato and fluff with a fork.

Spoon your desired amount of the chorizo and kale mixture on top of your sweet potato and serve!